| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
- 1/3 cup chopped dried apricots
- 1/3 cup chopped hazelnuts
- 1/3 cup diced pecorino
Instructions
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 247 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 6 mg |
| Sodium | 383 mg |
Reviews
Looking forward to trying this salad, but I have never seen bags of pre-shredded Brussels sprouts in any grocery store I’ve ever been in. I hate it when rich TV personalities tell us we should be able to find specific foods just because they can find them in NYC and LA. News flash: not every little city or town in America has a Whole Foods or Trader Joe’s nearby. I’ve also never seen “adult arugula” in any grocery store either. That’s one that the cast of the Kitchen insists is so much better than baby arugula (like we have a choice; I’m just lucky if I can find ANY arugula in the grocery store.)
I subbed grated pecorino, toasted chopped almonds and pomegranate seeds for t giving dinner and it was a hit! I also love her other shaved brussel sprouts salad w the manchego and dates. I get rave reviews on that one too.
Excellent! I put the dressing on about 20 minutes before dinner. It was also room temperature. So good!I also used walnuts, lightly toasted.
This is such a delicious salad. I agree with other reviewer and made it early and let it sit to break down the brussels sprouts. I also used dried cranberries and almonds. I used agave instead of honey, but I’ll use honey next to see if it makes a difference. Just so good!!
Delicious!! Missing some pantry items so made substitutions. I used 1/4 cider vinegar (instead of lemon juice) and dissolved 1/4 cup sugar instead of honey. Used pecans and dried cranberries instead of apricots and hazelnuts.
I made this for an early family Christmas dinner. I used an extra tablespoon of honey and a blend of shredded pecorino romano and Asiago cheeses. Also used cranberries instead of the apricots, and walnuts instead of hazelnuts – it was a hit! The dressing really balances out the taste of the Brussels sprouts…I will definitely be making this all the time, so easy but so good!
I tried a version of this using only 1 lb. sprouts, but the same amount of dressing. I found it to be too much dressing, but wondering if it’s enough for 2 lbs. sprouts. I do prefer a mix of orange and lemon juice because of the tartness. For our taste, the sprouts definitely need to sit a bit in the dressing to lessen their bitterness. I added a lot more dried fruit, and later added some halved pieces of a Halo orange. Really nice addition. So I think this salad as written is fine but for company would add more fruit and even nuts as well. Maybe even more shallots or even just red onion. I think cheese is optional.
I hate brussels sprouts most of the time. I saw Katie make this on the Thanksgiving special and decided to try it. Fantastic! Best salad of the holiday. Even the meat and potatos crowd loved it.
I have always hated Brussel sprouts . It this recipe looks delicious and I’m going to try it.
I’m very excited to try this.